Simple Spring Rolls with Star Anise Dipping Sauce

Spring Rolls:

Finely shred your carrot and cabbage after cleaning them (I used a mandoline to make sure they were even and unbruised fine shreds). Trim and finely slice your green onions. Have a dish with about 2 tablespoons of water to wet your fingertips with to assemble your spring rolls.

First separate the won ton wrappers in half, then separate them individually so they are all pulled apart before you start your assembly line (this will save you a lot of frustration). Place your won ton wrapper pointy side up and place a couple of shreds of carrots and cabbage and sprinkle on a few green onions. Wet the outer edges with water and your fingers then fold burrito style, left and right sides in first, then the bottom point up and roll.

Once you have all your spring rolls rolled, you can start the dipping sauce. Combine the soy sauce, vinegar, sesame oil, sugar, ground star anise, and give them a good stir. Pour into individual dipping saucers. You can garnish this with a cilantro leaf or green onions sliced on the bias.

Cook your spring rolls: pour oil into a small pan and let the oil get to about 350 degrees. Place the spring rolls in only 3-4 at a time, and cook for about a minute on each side. Serve immediately with prepared dipping sauce. Enjoy!